02-25-2003, 11:03 AM
[cool]I guess if you had to pick only one kind of fish to eat, halibut would be a good choice. It has always been up near the top of my list too. But, I like almost any kind of seafood, properly prepared.
I have long been a reasonably accomplished chef. I actually have many original fish recipes and have been published in that area. I worked on both party boats and did some commercial fishing in my earlier lives, so I learned how to use the knives and how to take care of good fish flesh too. I seldom order seafood in a restaurant, because I can always tell when it is suffering from "long time no sea". I'm apalled at the poor treatment fish receives from some commercial operations.
No apologies necessary for anyone's preferences in fish or in fishing. While I find it personally difficult to understand, I know accomplished anglers who never keep and eat their catch. And, it's not just the conservation thing. They just like to catch fish but not eat them. I guess that's a lot better than the guy who always has a freezer full of poorly wrapped fish that ultimately get tossed out because of freezer burn.
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I have long been a reasonably accomplished chef. I actually have many original fish recipes and have been published in that area. I worked on both party boats and did some commercial fishing in my earlier lives, so I learned how to use the knives and how to take care of good fish flesh too. I seldom order seafood in a restaurant, because I can always tell when it is suffering from "long time no sea". I'm apalled at the poor treatment fish receives from some commercial operations.
No apologies necessary for anyone's preferences in fish or in fishing. While I find it personally difficult to understand, I know accomplished anglers who never keep and eat their catch. And, it's not just the conservation thing. They just like to catch fish but not eat them. I guess that's a lot better than the guy who always has a freezer full of poorly wrapped fish that ultimately get tossed out because of freezer burn.
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